These oven baked savory potato galette squares are the kind of recipe that proves a short ingredient list can still feel polished and special. Built from thinly sliced potatoes layered with butter and seasoning, then baked until the edges turn deeply golden and crisp, they borrow from the classic French galette spirit while keeping the method wonderfully simple. They are ideal for brunch tables, cocktail parties, holiday sides, or any time you want potatoes that look elegant without requiring much fuss.
Serve these squares warm or at room temperature with roast chicken, grilled steak, baked salmon, or a crisp green salad dressed with a sharp vinaigrette. They also fit beautifully on an appetizer spread with sour cream, crème fraîche, chives, or a little grated Parmesan on the side, and they pair especially well with sparkling wine, dry white wine, or even a simple iced tea for a casual gathering.
Oven Baked 3-Ingredient Savory Potato Galette Squares
Servings: 6 to 8
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt
Directions
1. Preheat the oven to 400°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to help lift the galette out later, and lightly brush the parchment with a little of the melted butter.
2. Using a mandoline or a very sharp knife, slice the potatoes as thinly and evenly as possible. Place the slices in a bowl, pour over the melted butter, sprinkle with the salt, and gently toss until the potatoes are evenly coated.
3. Arrange the potato slices in overlapping layers in the prepared pan, pressing down every few layers to compact them. Continue until all of the potatoes are used and the top is fairly even.
4. Cover the pan tightly with foil and bake for 45 minutes, or until the potatoes are tender when pierced. Remove the foil, press the potatoes down gently with a spatula if needed, and bake for 20 to 25 minutes more until the top is richly golden and the edges are crisp.
5. Let the galette rest in the pan for 10 to 15 minutes. Lift it out using the parchment, transfer to a cutting board, and cut into squares. Serve warm for the crispiest texture.
Variations & Tips
Cheese addition: If you do not need to keep it strictly at three ingredients, a light scattering of grated Parmesan, Gruyère, or sharp cheddar between the layers adds extra savoriness and helps create an even richer crust.
Best potato choice: Yukon Gold potatoes are especially good here because they hold together well and have a naturally buttery flavor. Russets can work, but the texture will be a bit starchier and less creamy in the center.
Uniform slicing: Thin, even slices are the key to a galette that cooks through at the same rate. A mandoline gives the most consistent result, but a very steady hand and a sharp knife will still get you there.
Crispier finish: For extra-crisp edges and cleaner squares, place a second pan or a piece of foil-wrapped cardboard on top during the covered portion of baking to gently compress the layers, then remove it before the final browning.
Make-ahead tip: Bake the galette, cool it in the pan, then chill it before slicing if you want especially tidy squares for entertaining. Reheat the pieces on a sheet pan in a hot oven so the edges crisp back up nicely.